Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production technology of lake fresh braised sauce

A production process and stewed sauce technology, applied in application, food preparation, food science and other directions, can solve the problems of short shelf life, unauthentic taste, and quality degradation, and achieve the effect of good taste, pure taste and balanced taste.

Active Publication Date: 2013-11-20
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
View PDF1 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now, the production process of many sauces is relatively simple, and the taste of the sauce is not authentic, which has led to a decline in the quality of the entire product of the sauce, and many of the products have a short shelf life and need to be removed after opening. Consume within a certain period of time, otherwise it will spoil

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production technology of lake fresh braised sauce
  • Production technology of lake fresh braised sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.

[0031] A kind of production technology of lake fresh stewed sauce is characterized in that, comprises the following steps:

[0032] Step 1. Raw material handling and weighing:

[0033] a. Onion, ginger and garlic are peeled and crushed to 1-5mm square, weighed for later use;

[0034] b. Crush fresh red peppers into 3-5mm squares, weigh them for later use;

[0035] c. Fried dried shrimps, weighed for later use;

[0036] d. Take an appropriate amount of rapeseed oil in the formula to dissolve the weighed antioxidant, and dissolve it for later use;

[0037] e. Other raw materials are weighed for standby;

[0038] Step 2, frying:

[0039] a. Soybean oil is first put into the pot and heated;

[0040] b. When the oil temperature rises to 120-150, put in the pepper seeds, fry the pe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production technology of lake fresh braised sauce. The production technology is characterized by comprising the following steps of: treating raw materials, weighing, frying, boiling, filling and sterilizing. A finished product can be prepared according to the steps, and the production technology is simple, and convenient to operate.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a production process of lake fresh braised sauce. Background technique: [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. . This status no longer exists in the condiments of modern Chinese. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. [0003] Now, the production process of many sauces is relatively simple, and the taste of the sau...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 叶国权
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com